Summary
Overview
Work History
Education
Skills
References
Awards
Certification
Languages
References
Timeline
Generic
Bala Arumugam

Bala Arumugam

Westborough,MA

Summary

Dynamic Executive Chef with over 25 years of experience, including leadership at Sodexo, excelling in menu planning and food cost management. Proven ability to enhance kitchen operations while fostering teamwork. Expertise in multinational cuisine and exceptional customer service, ensuring high-quality dining experiences and efficient inventory management. Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.

Overview

2026
2026
years of professional experience
1
1
Certification

Work History

Executive Chef

Sodexo
Concord, MA
01.2021 - 04.2025
  • I worked as an executive chef at Concord Academy School in Concord, MA.
  • Worked to control food costs while menu planning, and maintaining product quality standards.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Provided support and guidance to colleagues to maintain a collaborative work environment.

Executive Chef

Brookdale senior living
01.2018 - 12.2021
  • Executive chef supervising a 20-member team in the kitchen, managing menu planning, ordering, food cost control, and planning and managing day-to-day operations.

Sous Chef

CARLETON WILLA.RD VILLAGE NURSE
New Bedford, MA
06.2014 - 12.2017
  • The Sous Chef supervises a 15-member team in the kitchen, managing food costs, coordinating with kitchen staff, and being responsible for day-to-day operations and preparing food for parties. Every day, I oversee dinner preparation for 200 residents. And in charge of paperwork and temp logs.
  • Trained new hires in proper cooking techniques and recipes.

Specialty Banquet Chef

WESTIN WALTHAM MA
Waltham, MA
01.2010 - 01.2012
  • Specialty banquet chef, doing special orders for VIP guests, and Indian parties.

Head Chef

Ishq Restaurant
Miami Beach, East Miami, USA
01.2007 - 01.2009
  • Worked as head Chef from Jan 2007 to 2009.

Head Chef

Kebab Restaurant
LOWELL, USA
01.2008 - 12.2008
  • Worked as head chef from Jan 2008 to Dec 2008

Chef and Owner

Chennai Vilas
Ann Arbor, USA
07.2004 - 11.2007
  • Chef and Owner from July 2004 to Nov 2007

Sous Chef

Royal Caribbean Cruises Limited (RCCL)
New York, USA
08.1997 - 05.1999
  • Worked as Sous Chef from August 1997 to May 1999

Chef de Part

Gajapriya
Trichy, India
08.1995 - 04.1997
  • Worked as Chef de Part from August 1995 to April 1997

Sous Chef

Flik independent school dining
  • Sous chef, supervising 10-member team in the kitchen, managing food quality and planning day today food production and preparing food for parties. Weekly inventory and weekly special. Note {FLIK BE A STAR AWARD WINNER OF 2014}

Kitchen Supervisor

RENAISSANCE HOTEL FOXBOROUGH MA
Foxborough, MA
  • Kitchen supervisor, supervising 7-member team in the kitchen and planning food preparation. Responsible for running pm operation and preparing food for banquets.

Purchase Manager

NEWTON MARRIOTT NEWTON MA
Newton, MA
  • Purchase manager, ordering food for F&B operation and coordinating with executive chef and sales team. Maintain inventory and report to the accounting department.

Education

Associate Degree - Culinary Arts

Oakland Community College
Orchard Ridge Campus, Farmington Hills, Michigan, USA
01.2003

Bachelors - Catering

Bharathiar University
Coimbatore, India
01.1995

Skills

  • Over 25 years of experience in varied restaurant and hotel positions
  • Incredible experience in kitchen and guest service
  • Responsible, hardworking, and a quick learner with a 'can-do' attitude
  • Flexible working on weekends, holidays, and extended hours
  • Excellent skills, multinational cuisine, and recipes of cooking knowledge, baking, fruit/vegetable carving, and ice carving
  • Considerable knowledge in time management, managing food costs, menu planning, hiring and training, budget management, conducting safety walks, and implementing company policies
  • Expertise in customer service, inventory, and back of house experience

References

Available upon Request.

Awards

Numerous Award winners. Multiple “Employee of the Month” Award Winner.

Certification

serve safe, k12 allergy

Languages

English
Professional
Spanish
Limited
Tamil
Professional
Hindi
Professional

References

References available upon request.

Timeline

Executive Chef

Sodexo
01.2021 - 04.2025

Executive Chef

Brookdale senior living
01.2018 - 12.2021

Sous Chef

CARLETON WILLA.RD VILLAGE NURSE
06.2014 - 12.2017

Specialty Banquet Chef

WESTIN WALTHAM MA
01.2010 - 01.2012

Head Chef

Kebab Restaurant
01.2008 - 12.2008

Head Chef

Ishq Restaurant
01.2007 - 01.2009

Chef and Owner

Chennai Vilas
07.2004 - 11.2007

Sous Chef

Royal Caribbean Cruises Limited (RCCL)
08.1997 - 05.1999

Chef de Part

Gajapriya
08.1995 - 04.1997

Sous Chef

Flik independent school dining

Kitchen Supervisor

RENAISSANCE HOTEL FOXBOROUGH MA

Purchase Manager

NEWTON MARRIOTT NEWTON MA

Associate Degree - Culinary Arts

Oakland Community College

Bachelors - Catering

Bharathiar University

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